A Wheatberry Lesson

I buy “hard red winter wheat” (I think that’s what they’re called) at Whole Foods in the bulk foods section. Check your local health foods store – and ask if you can’t find them. Mine are 150 kcal per 1/4 cup dry. Bob’s Red Mill also makes a line, which you can order online or maybe find in a store.

A long time ago I got tired of overnight soaking and long simmers, so now I just do an abbreviated method to cook wheatberries and it seems to work just fine!

I cover them in water like you would pasta

And then bring to a boil, cover and simmer for 26 minutes. They’re pretty darn chewy, so you could give them another +10 minutes if you want them more tender, but who wants to wait that long 🙂

Drain them 90% (because they will dry out if you don’t leave a litttle water) and chomp down.

To Store:

Put in tupperware, cook and use within 7-10 days or so.

I also weighed them before and after to get an accurate nutritional profile to keep in mine for portion control.

1 tablespoon = appx. 20 kcal.

1/4 cup = appx. 60 kcal.

Enjoy stirred into oatmeal and yogurt, as a cold salad with veggies, or just to chew plain